ALICE was excited to host chef Amanda Shulman for a virtual cooking class to kick off March. In this session, she walked through step-by-step with our global team to make a three-course lunch with the team.
Shulman’s demonstration consisted of three different dishes; Carrot Ginger Coconut Soup, Chickpea Tabbouleh, and Meatballs. Throughout the hour and a half session, the chef answered questions, guided the group through the dishes, and shared her experiences in the culinary industry.
Shulman even taught the group some very compelling kitchen tips like that you should never buy a knife block because you only need a chef’s knife, a bread knife, and a paring knife. The class helped show how easy, fun, and healthy cooking can be. The team members loved the food and were able to take a break from work to do an activity together.
Amanda Shulman has loved cooking her entire life, but not until college did she make it her life path, after she began staging at Amis and the Bakeshop of 20th in Philadelphia. Upon graduating from the University of Pennsylvania, she secured a job at Vetri before working in Italy, New York City, and Montreal. Now back in Philadelphia, Shulman is preparing to open her own French-Italian fusion restaurant, Her Place.
Since the pandemic began, Shulman has focused her expertise to teaching virtual cooking classes to companies, groups, and families.